2 (3 ounce) cans diced tomatoes with green chile peppers
1 (4 ounce) can cream-style corn
1 (4 ounce) can diced onion
1 (4 ounce) can sliced green chile peppers
1 (4 ounce) can sliced green chile peppers
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can sliced bell peppers
1 cup shredded Cheddar cheese
1 cup shredded lettuce
1 cup shredded tomato
1/2 cup shredded Cheddar cheese
1/2 cup chopped fresh tomatillo peppers
Place diced tomatoes with green chilies and corn in a medium bowl. Mix black pepper, onion, sliced green chiles and mushrooms with your hands; form into small patties. Roll in cheese and lettuce before beginning.
Drain sauce and remaining liquid from diced tomatoes.
Arrange two (14 inch) flour tortillas in a slow cooker. Divide tomato mixture among to first two layers. Cover with cheese and lettuce and top with tomato and cheese mixture. Roll up and wrap with liquid from tomato mixture. Place another tortilla on top of mushroom mixture.
Heat oil in skillet over medium-high heat. Fry chicken on all sides. Remove skillet from heat. Brush chicken with oil, then add flour tortillas and serve with salsa, salsa sauce, or salsa-flavor brand of frozen Mexican centers.
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